These Merguez Meatballs are a flavorful twist on the classic meatball dish. Made with spicy merguez sausage, ground beef, and aromatic spices, these meatballs are packed with bold flavors. Serve them over a bed of fluffy couscous for a complete and satisfying meal. This recipe is perfect for spice lovers and those who enjoy Mediterranean cuisine. Get ready to have your taste buds tantalized!
Ingredients
- 1 lb merguez sausage
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup couscous
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
- Fresh parsley for garnish
Directions
- In a large mixing bowl, combine the merguez sausage, ground beef, onion, garlic, breadcrumbs, parsley, cumin, paprika, cayenne pepper, salt, and pepper. Mix well until all the ingredients are evenly combined.
- Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs.
- In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until they are browned on all sides, about 8-10 minutes.
- Remove the meatballs from the skillet and set them aside.
- In the same skillet, add the couscous and toast it for a few minutes until it becomes slightly golden. Stir continuously to prevent burning.
- Add the chicken broth to the skillet and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and let the couscous cook for about 10 minutes or until all the liquid is absorbed.
- Fluff the cooked couscous with a fork and add the meatballs back to the skillet. Stir gently to combine everything.
- Cover the skillet again and let it sit for another 5 minutes to allow the flavors to meld together.
- Serve the merguez meatballs with couscous on a plate, garnished with fresh parsley and lemon wedges.
- Enjoy this spicy and flavorful dish!
